Spicy Chicken Enchilada Casserole
"From the Columbus Dispatch (1/12/05), submitted by Shannon Patke."
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 tablespoon vegetable oil
- 1 cup chopped green bell pepper
- 2 cloves garlic, finely chopped
- 1 lb boneless skinless chicken breast, cut into bite size pieces
- 1 (24 ounce) jar chunky salsa
- 1 (2 1/4 ounce) can sliced ripe olives
- 6 corn tortillas, halved
- 2 cups shredded monterey jack cheese
- 1 cup sour cream
directions
- Preheat oven to 350 degrees.
- Heat oil in a large skillet over medium-high heat.
- Add bell pepper, onions, and garlic and cook (stirring occasionally) until the vegetables are tender (2-3 minutes).
- Add chicken and cook (stirring frequently) until the chicken is no longer pink (about 3-5 minutes).
- Stir in salsa and olives.
- Layer half the tortillas in the bottom of a 9 inch square baking dish.
- Top with half the chicken mixture and 1 cup of cheese.
- Repeat layers.
- Cover pan and bake 20 to 25 minutes or until bubbly and cheese melts.
- Serve with sour cream.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was a quick, tasty and filling dinner. Onion isn't listed in the ingredients but it's in the instructions, so I diced one small red onion. I used assorted mini bell peppers (red, orange, yellow) and upped the quantities (except the cheese--I used sharp cheddar) so I baked it in a rectangular 9x13 casserole dish. We didn't have sour cream but it was great without it.
RECIPE SUBMITTED BY
PickyEater
Columbus, OH
I'm a slightly "over-50" guy living with my wife and 2 kids in Columbus Ohio. I have been a picky eater for as long as I can remember. I'm trying to improve my cooking skills more or less in self defense. It's a control thing ... if I make it and I don't like it, I can whine and complain to myself :-)! Since cooking is not my wife's favorite activity, I'm looking for recipes I can enjoy preparing and eating while lightening her load a bit. Hopefully a win-win situation.
